Techno-functional properties of tomato puree fortified with anthocyanin pigments

Gerardi, C.; Albano, Clara; Calabriso, Nadia; Carluccio, Maria Annunziata; Durante, Miriana; Mita, Giovanni; Renna, Massimiliano; Serio, Francesco; Blando, Federica

doi:10.1016/j.foodchem.2017.08.057

Cited by 17 publications

(13 citation statements)

References 39 publications

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“…Separations were performed at 30°C on a Luna RP-C18 column (250 × 4.6 mm, 5 μm internal diameter) (Phenomenex, Torrance, CA, USA) equipped with a guard cartridge column. The samples were eluted following the multi-segment linear gradient employed in Gerardi et al (14), using 5% (v/v) formic acid both in water (mobile phase A) and in acetonitrile (mobile phase B). UV-visible spectra were recorded in the 200–800 nm range and chromatograms were acquired at 280 and 520 nm.…”

Section: Methodsmentioning

confidence: 99%

“…The total AA + DHA was obtained after reduction of DHA to AA by DTT. Sample extract (0.2 mL) and DTT solution (50 mg/mL) (0.2 mL) were mixed and diluted to 1 mL with 5% meta-phosphoric acid and let to react at room temperature in darkness for 2 h, then injected onto the HPLC system, following the same conditions as in Gerardi et al (14). DHA content was obtained by subtracting the initial AA content to the final total AA content after reduction.…”

Section: Methodsmentioning

confidence: 99%

“…The Folin-Ciocalteu (F-C) reducing capacity assay, the TEAC and the ORAC assays were evaluated in WT and SB hydrophilic extracts, as described in Gerardi et al (14). A rapid microplate methodology, using a microplate reader (Infinite M200, Tecan Trading AG, Switzerland) and 96-well plates (Costar, 96-well black round bottom plate, Corning) were used.…”

Section: Methodsmentioning

confidence: 99%

“…Anthocyanins belonging to the flavonoid family are a group of natural pigments represented by over 700 different molecular structures responsible for the red-blue color of many fruits and vegetables (10), having strong antioxidant properties (11). Anthocyanins are of particular interest to the agri-food industry, because of their potential health benefits, as well as their unique feature to confer vibrant colors to a variety of products (12–14). Recent studies using purified anthocyanins or anthocyanin-rich extracts on in vitro experimental systems have shown anti-inflammatory and anti-atherosclerotic effects (15–17).…”

Section: Introductionmentioning

confidence: 99%

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Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line

et al. 2019

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Tomato ( Solanum lycopersicum L.) is one of the most cultivated vegetable in the world and it represents a large source of bioactive compounds, including carotenoids and polyphenols (phenolic acids and flavonoids). However, the concentration of flavonoids in tomato is considered sub-optimal, particularly because anthocyanins are not generally present. Therefore, this crop has been the object of an intense metabolic engineering in order to obtain anthocyanin-enriched tomatoes by using either breeding or transgenic strategies. Some wild tomato species, such as S. chilense and S. cheesmaniae , biosynthesize anthocyanins in the fruit sub-epidermal tissue, and some alleles from those genotypes have been introgressed into a new developed purple tomato line, called “Sun Black” (SB). It is a tomato line with a purple skin color, both in green and in red fruit stages, due to the biosynthesis of anthocyanins in the peel, and a normal red color pulp, with a taste just like a traditional tomato. SB is the result of a breeding programme and it is not a genetically modified (GM) product. We report the chemical characterization and structure elucidation of the attractive anthocyanins found in the peel of SB tomato, as well as other bioactive compounds (carotenoids, polyphenols, vitamin C) of the whole fruit. Using one- and two-dimensional NMR experiments, the two main anthocyanins were identified to be petunidin 3- O -[6″- O -(4 ‴ - O - E - p- coumaroyl-α-rhamnopyranosyl) -β-glucopyranoside]-5- O -β-glucopyranoside (petanin) and malvidin 3- O -[6″- O -(4 ‴ - O - E - p- coumaroyl-α-rhamnopyranosyl)-β-glucopyranoside]-5- O -β-glucopyranoside (negretein). The total anthocyanins in the whole ripe fruit was 1.2 mg/g dry weight (DW); 7.1 mg/100 g fresh weight (FW). Chlorogenic acid (the most abundant phenolic acid) was 0.6 mg/g DW; 3.7 mg/100 g FW. The main flavonol, rutin was 0.8 mg/g DW; 5 mg/100 g FW. The total carotenoid content was 211.3 μg/g DW; 1,268 μg/100 g FW. The total phenolic content was 8.6 mg/g DW; 52.2 mg/100 g FW. The vitamin C content was 37.3 mg/100 g FW. The antioxidant activities as measured by the TEAC and ORAC assays were 31.6 and 140.3 μmol TE/g DW, respectively (193 and 855.8 μmol TE/100 g FW, respectively). The results show the unique features of this new tomato genotype with nutraceutical properties.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line

et al. 2019

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“…Pomegranate juices (PJs) are well known for their beneficial properties, they carry out antioxidant, antimicrobial, anticancer, cholesterol-lowering, anti-atherosclerotic, and anti-diabetic activities [8][9][10][11][12][13][14][15][16]. As anthocyanin-rich food, pomegranate juices have been used at various concentrations to enhance the color, taste and aroma properties; to increase the health-benefits properties; and to improve shelf lives of the fortified foods [17][18][19]. The numerous pharmacological studies associated with the regular consumption of PJs in the prevention of certain diseases and the improvement of health conditions, have made it possible to define the fruit as a functional food.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach

Stefano

Scandurra²,

Pagliaro

et al. 2020

Foods

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Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (‘Dente di Cavallo’), in relation to different light exposures (North, South, West and East). A total of 16 compounds were identified, including phenolic acids, flavonoids, hydrolysable tannins, and anthocyanins, known for their health-promoting effects. Striking differences were observed about the total phenolic content, which was high in juices from fruits with east- and north-facing position, while it was lower in juices facing south. The greatest contents of total flavonoids and anthocyanins were recorded in fruit juices with southern exposure; however, there are no great differences in the content in phenolic acids. Tannins were mainly synthesized in fruit juices with West exposure. The results showed that the position within the tree had no significant effects on color juice, however, it significantly (p < 0.05) affected data on fruit weight, soluble sugars and juice yield. Remarkable synergies existed among polyphenols and phytochemicals in pomegranate juice, but collecting fruits with different solar exposure could enhance different health benefits, i.e., the juices with higher polyphenols content could have more anticancer effect or those with higher tannins content could have more antimicrobial effect.

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Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients

Varzakas

Kafetzopoulos

2019

Reformulation as a Strategy for Developing Healthier Food Products

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Techno-functional properties of tomato puree fortified with anthocyanin pigments

Cited by 17 publications

References 39 publications

Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line

Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line

Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach

Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients

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